Ingredients:
- 4-6 lbs. beef brisket
- Marinade
- 2 ½ cups canned pineapple juice
- ¼ cup orange juice
- 1 cup lite soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup Wild Turkey 101
- ½ cup vinegar
- 2 tbsp dried crushed rosemary
- 1 tbsp kosher salt
- 2 tsp dijon mustard
- 4 garlic cloves, finely chopped
Directions:
- Do not trim the fat away from the brisket until after cooking. The fat helps tenderize the meat while cooking
- Combine marinade ingredients and mix together
- In a plastic bag, cover brisket with marinade
- Let brisket sit in refrigerator for 12-24 hours, turning over ever few hours.
- Cook in a smoker, fill wood box with bourbon soaked hickory chips, fill water pan with cool water
- Brisket must be cooked long and slow
- Cook on medium heat for 1-2 hours until internal temperature reaches 160º F
- Maintain internal temperature of 160º F while smoking for an additional 2-3 hours
- Slice 1/8” thick at 45º angle across the grain
[ratings]
Brought to you by our good friends at Clubhouse Tailgate